It appears that my family isn’t really into cooking :(.  My son has created this wonderful morning hot cereal a couple of times.  However, I would love it if my daughter would try to gain some cooking skills before heading off to school next year.

Albeit, I tried this Mushroom Pot Roast last night which was a HIT!  We are all loving the Crock Pot, especially me!

Mushroom Pot Roast


  • 3 lb boneless beef cross rib pot roasts
  • 1/2 tsp  salt
  • 1/2 tsp pepper
  • 2 tbsp vegetable oil
  • 1 onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1 tsp  dried marjoram
  • 1 tsp  dried oregano
  • 4 cups  button mushrooms, quartered
  • 1/3 cup sodium-reduced beef stock
  • 2 tbsp tomato paste
  • 2 tsp Worcestershire sauce
  • 3 tbsp all-purpose flour


Sprinkle beef with salt and pepper. In large skillet, heat half of the oil over medium-high heat; brown beef all over, adding more oil if necessary. Transfer to slow cooker.

Discard any fat from pan; add remaining oil. Cook onion, carrots, celery, garlic, marjoram and oregano over medium heat until softened, about 5 minutes. Add mushrooms; cook until tender, about 5 minutes. Scrape into slow cooker.

Stir in stock, scraping up brown bits; boil for 1 minute and pour into slow cooker. Add tomato paste and Worcestershire sauce; cover and cook on low for 5 to 7 hours or until beef is tender.

Transfer meat to cutting board; tent with foil and let stand for 15 minutes before thinly slicing across the grain.

Meanwhile, whisk flour with 1/4 cup (50 mL) water; whisk into slow cooker. Cover and cook on high for about 15 minutes or until thickened. Serve with beef.

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